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Started By
Message
Hit me with some good vanilla homemade ice cream recipes
Posted on 6/26/24 at 2:20 pm
Posted on 6/26/24 at 2:20 pm
its SUMMER! 
i'm not afraid of raw eggs so the more 'old school' the better. looking to try a few different recipes out.
i'm not afraid of raw eggs so the more 'old school' the better. looking to try a few different recipes out.
6
Posted on 6/26/24 at 2:46 pm to CAD703X
Not mine but very similar to the one I remember...
Old Fashioned Ice Cream - Adventures of Mel
Ingredients
Ice Cream:
6 large eggs
1 1/4 cups cane sugar
4 teaspoons vanilla extract
14 ounces sweetened condensed milk
24 ounces evaporated milk
1 teaspoon sea salt
6 cups whole milk
Freezing Supplies:
16 pounds ice
3 cups rock salt
Instructions
Start by creaming (or mixing) the eggs and the sugar together using a mixer.
Then add in the vanilla extract.
Next, mix in the sweetened condensed milk, scraping all the ooey gooey liquid out of the can with a spatula.
Add both cans of evaporated milk.
Add in a good-sized dash of salt, which equals out to about a teaspoon, and mix everything together well.
Pour the mixture into the metal canister of your ice cream maker.
Finish topping off the canister with whole milk, making sure to fill it about 3/4 of the way full, leaving room for expansion as it freezes. Your metal canister should have a fill line.
Put the lid on, and place the metal canister down into the bucket of your ice cream maker.
Crush a big bag of ice, gradually pouring ice around the canister. Tip: You can add up to a gallon of water if needed, as well. We sometimes do this because our motor will seize up. Adding a bit of water will help it keep turning.
Add 2-3 cups of rock salt as you add the ice, making sure to top it off with rock salt.
Let the motor run until it stops. Once the ice cream is frozen, the motor on your ice cream maker will stop churning.
Unplug it immediately. This should signal that the ice cream is completely frozen.
Wipe any excess ice or rock salt off the lid and out from around the top of the canister. Then remove the lid.
Carefully remove the churning paddle.
Serve the ice cream immediately. If you’re not ready to serve it up just yet, you can always leave the lid on, remove the motor, top the canister off with ice, and place a towel or two over it to insulate it and keep it cold.
Old Fashioned Ice Cream - Adventures of Mel
Ingredients
Ice Cream:
6 large eggs
1 1/4 cups cane sugar
4 teaspoons vanilla extract
14 ounces sweetened condensed milk
24 ounces evaporated milk
1 teaspoon sea salt
6 cups whole milk
Freezing Supplies:
16 pounds ice
3 cups rock salt
Instructions
Start by creaming (or mixing) the eggs and the sugar together using a mixer.
Then add in the vanilla extract.
Next, mix in the sweetened condensed milk, scraping all the ooey gooey liquid out of the can with a spatula.
Add both cans of evaporated milk.
Add in a good-sized dash of salt, which equals out to about a teaspoon, and mix everything together well.
Pour the mixture into the metal canister of your ice cream maker.
Finish topping off the canister with whole milk, making sure to fill it about 3/4 of the way full, leaving room for expansion as it freezes. Your metal canister should have a fill line.
Put the lid on, and place the metal canister down into the bucket of your ice cream maker.
Crush a big bag of ice, gradually pouring ice around the canister. Tip: You can add up to a gallon of water if needed, as well. We sometimes do this because our motor will seize up. Adding a bit of water will help it keep turning.
Add 2-3 cups of rock salt as you add the ice, making sure to top it off with rock salt.
Let the motor run until it stops. Once the ice cream is frozen, the motor on your ice cream maker will stop churning.
Unplug it immediately. This should signal that the ice cream is completely frozen.
Wipe any excess ice or rock salt off the lid and out from around the top of the canister. Then remove the lid.
Carefully remove the churning paddle.
Serve the ice cream immediately. If you’re not ready to serve it up just yet, you can always leave the lid on, remove the motor, top the canister off with ice, and place a towel or two over it to insulate it and keep it cold.
This post was edited on 6/26/24 at 2:48 pm
Posted on 6/26/24 at 2:53 pm to CAD703X
Have you ever made your own vanilla extract?
Posted on 6/26/24 at 3:46 pm to KosmoCramer
quote:i wouldn't even know where to begin
Have you ever made your own vanilla extract?
Posted on 6/26/24 at 4:05 pm to CAD703X
quote:
i wouldn't even know where to begin
Acquire about 10 good vanilla beans. I like Madagascar beans, but Tahitian beans are good too.
Get a pint of vodka or a mid grade bourbon.
Take a shot of the spirt. Replace that with the beans that you have split laterally.
Shelve it for a couple of months before use. It will get darker and better as it ages.
That just reminded me it’s almost time to make the egg nog.
Posted on 6/26/24 at 4:35 pm to Btrtigerfan
quote:
Get a pint of vodka or a mid grade bourbon.
mid grade brandy works well too.
quote:
That just reminded me it’s almost time to make the egg nog.
We are making some this weekend.
Posted on 6/26/24 at 4:42 pm to Bleed P&G
quote:
We are making some this weekend.
I have two quarts in the fridge from a batch I made in November. I think we might open one of those to enjoy while we make the new batch.
Posted on 6/26/24 at 10:22 pm to Btrtigerfan
quote:
ou have split laterally.
Longitudinally. Sorry. I knew what I was trying to say.
Posted on 6/26/24 at 10:33 pm to Stexas
That recipe looks very , very similar to ours. One modification I’ve made over time is to substitute a pint of heavy cream for 2 cups of the whole milk. That said, it is a fantastic, old school, homemade vanilla ice cream.
This post was edited on 6/27/24 at 6:07 am
Posted on 6/27/24 at 6:56 am to CAD703X
All I have to add: Changing from vanilla extract to Vanilla Bean Paste is an absolute game changer
Posted on 6/27/24 at 7:17 am to OTIS2
quote:
pint of heavy cream for 2 cups of the whole milk
Yeah, seems like that extra fat would help reduce the ice crystals and make it smoother…. Let me just add Diabetes sucks. I don’t mind it most days but sometimes it really sucks…
Posted on 6/27/24 at 7:21 am to Stexas
Yep. That’s what the extra cream does.
Posted on 6/27/24 at 8:42 am to OTIS2
if you're using sugar, swap out some white with brown sugar.
Posted on 6/27/24 at 8:48 am to CAD703X
t00f has a rich protein packed vanilla ice cream recipe from the ninja foodie
Posted on 6/27/24 at 9:17 am to CAD703X
Not exactly “homemade” but close enough and so much easier.
You’ll need:
Vanilla ice cream
Raisins
Sherry (or bourbon)
Biscoff cookies
Cocktail cherries
Get 2 cups of raisins and soak in sweet Sherry (or bourbon). I prefer the Sherry taste and have used Candela cream sweet from Total Wine. Soak for about 30 min to an hour. Buy a jar of “cocktail” cherries (not those cheap bright red ones). These are dark burgundy. Wal -Mart actually sells them now for $1.99.
Get Costco’s Kirkland “super premium” ice cream and let it sit out to soften. Once it’s softened dump into a bowl you can close with a lid and have room for in your freezer.
Layer ice cream, (drained) raisins, chopped cherries WITH their juice, then crumbled Biscoff cookies. Repeat a couple of times and end with the Biscoff cookies.
This is so good you will want it make it again and again!
Another one I do is peanut butter and bananas. Melt the PB and layer the ice cream, chopped banana pieces and PB. I’ve also done chopped up pieces of different candy bars and added swirls of PB. Both are so good!
You’ll need:
Vanilla ice cream
Raisins
Sherry (or bourbon)
Biscoff cookies
Cocktail cherries
Get 2 cups of raisins and soak in sweet Sherry (or bourbon). I prefer the Sherry taste and have used Candela cream sweet from Total Wine. Soak for about 30 min to an hour. Buy a jar of “cocktail” cherries (not those cheap bright red ones). These are dark burgundy. Wal -Mart actually sells them now for $1.99.
Get Costco’s Kirkland “super premium” ice cream and let it sit out to soften. Once it’s softened dump into a bowl you can close with a lid and have room for in your freezer.
Layer ice cream, (drained) raisins, chopped cherries WITH their juice, then crumbled Biscoff cookies. Repeat a couple of times and end with the Biscoff cookies.
This is so good you will want it make it again and again!
Another one I do is peanut butter and bananas. Melt the PB and layer the ice cream, chopped banana pieces and PB. I’ve also done chopped up pieces of different candy bars and added swirls of PB. Both are so good!
This post was edited on 6/27/24 at 9:27 am
Posted on 6/27/24 at 9:21 am to CAD703X
I used to make it homemade but have discovered this particular ice cream and can’t tell the difference. It’s super creamy and tastes just as good as homemade. This is so much easier and not nearly as messy.
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